CHRISTMAS COCKTAIL RECIPES YOU NEED TO TRY

As much as we love a lovely refreshing cocktail in the summer months, Christmas is the perfect time to get creative and make some delicious festive cocktails. We are sharing our top 10 Christmas cocktail recipes that you need to try, and there is something for everyone! Whether you prefer something more subtle or full on Christmas in a glass.

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CHRISTMAS COCKTAIL RECIPES

CLASSIC MULLED WINE – RECIPE CREDIT TO BBC GOODFOOD

Ingredients;

• 750ml bottle red wine
• 1 large cinnamon stick, or 2 small ones
• 2 star anise
• 4 cloves
• 2 strips lemon zest, pared using a vegetable peeler
• 4 tbsp caster sugar

Method;

• • Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins.
  • Remove from the heat and cool, leaving to infuse for about 30 mins.
  • To serve, heat without boiling, stir in the sloe gin (if using, see tip below) and pour into mugs or heatproof glasses.

SNOWBALL COCKTAIL – RECIPE CREDIT TO DELICIOUS MAGAZINE

Ingredients;

• • • Ice
    • 60ml advocaat – we used Warninks
    • Juice of ¼-½ lime to taste
    • Lemonade to top up
    • 3 cocktail cherries to serve

Method;

• • • Fill a shaker with ice (or a jug for a batch). Pour over the advocaat and lime juice, stir, then strain into a coupe glass. Top up with lemonade, then thread the cherries onto a cocktail stick and balance on top of the glass. Or, fill a highball (tall) glass with ice, then add the advocaat and lime.
    • Stir with a long-handled spoon, then top up with lemonade and garnish with the cherries.

GRAPEFRUIT AND GINGER VODKA – RECIPE CREDIT TO DELICIOUS MAGAZINE

Ingredients;

• • • Finely grated zest 5 ruby grapefruit (reserve 2 of the zested grapefruit for later)
    • 750ml vodka
    • 6cm piece fresh ginger, peeled and cut into thin slices
    • 500g caster sugar

You’ll also need a large preserving jar or bottle; sterilised bottle(s)

Method;

• • • Spoon the zest into the preserving jar or bottle, pour in the vodka, then seal and shake. Keep in a cupboard for 1-2 weeks. Wrap and keep 2 of the zested grapefruit in the fridge for later on in the recipe (use the rest in another recipe, or eat).
    • After 1-2 weeks, put the ginger in a saucepan with the sugar and 500ml cold water. Squeeze in the juice from the 2 reserved grapefruit, then bring to the boil. Leave to bubble for 2 minutes, then remove the syrup from the heat and cool.
    • Stir the infused vodka into the syrup, then strain through a fine sieve into a large jug. Decant into a sterilised bottle/bottles and drink well chilled.

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CRANBERRY VODKA SLUSH – RECIPE CREDIT TO HAPPY HEALTHY MOTIVATED

Ingredients;

• • • 2 cups cranberry juice
    • 2 cups Sprite/7UP + extra for serving
    • ¾ cup vodka

Method;

• • • Stir all the ingredients together in a medium-size container. Pop a lid on the container or wrap it in plastic wrap and leave in the freezer overnight to set.

    • Use an ice cream scoop to scrape out enough cranberry vodka slush to fill the glass ¾ of the way full. Pour Sprite/7UP over the slush until it fills the glass.

    • Give your cocktail a good stir to loosen up the slush!

SLOE GIN ROYALE – RECIPE CREDIT TO TESCO

Ingredients;

• • • 1½ tbsp sloe gin
    • prosecco
    • blackberries, fresh or frozen
    • fresh basil leaves

Method;

• • • Put 1½ tbsp sloe gin in the bottom of each of 4 Champagne flutes or coupe glasses and top up with prosecco.
    • Garnish with a fresh or frozen blackberry and a fresh basil leaf.

CRANBERRY AND POMEGRANATE PUNCH – RECIPE COURTESY OF TESCO

Ingredients;

• • • 500ml cranberry juice
    • 500ml pomegranate juice
    • 2 tbsp grenadine (optional)
    • 250ml sparkling water
    • 250ml Vodka
    • handful of fresh pomegranate seeds, to serve
    • mint leaves, to serve

Method;

• • • Stir together a handful of ice, the cranberry juice, pomegranate juice and grenadine (if using) in a punch bowl or large jug.
    • Pour in the sparkling water and stir to combine.
    • Scatter with the cranberries and fresh mint to finish.

CLEMENTINE PROSECCO COCKTAIL

Ingredients;

• • • 150ml orange liqueur
    • 250ml chilled clementine juice
    • 2 clementine’s
    • 75cl bottle chilled prosecco

Method;

• • Mix together the orange liqueur and clementine juice in a jug. Chill until ready to serve.
  • Thinly slice the clementine’s. Cut a slit in each slice from the middle to the peel and slide a slice on to the rim of each champagne flute.
  • When ready to serve, pour the prosecco into the jug and stir to combine. Serve immediately.

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